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Mary Berry Thai Prawn Curry

Mary Berry Thai Prawn Curry
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Mary Berry Thai Prawn Curry is a mild Thai-inspired dish made with prawns simmered in a creamy coconut curry sauce. It blends red curry paste, coconut milk, fresh vegetables, and lime into a balanced and comforting meal packed with flavor.

Ingredients

 

  • 400g raw prawns, peeled and deveined

  • 1 tbsp olive oil (or vegetable oil)

  • 1 onion, finely sliced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1–2 tbsp red Thai curry paste (adjust to spice preference)

  • 400ml coconut milk

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 tbsp fish sauce

  • 1 tbsp lime juice

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • Fresh coriander, chopped (for garnish)

Instructions

Step 1: Prepare the aromatics

  • Chop the onion, mince the garlic, and grate the ginger for a fresh aromatic base.

Step 2: Sauté the flavor base

  • Heat a little oil in the pan and cook the onions, garlic, and ginger until soft and fragrant.

Step 3: Add the curry paste

  • Stir in the red curry paste and cook for 1–2 minutes to release its full flavor.

Step 4: Pour in the coconut milk

  • Add the coconut milk and mix until the curry paste melts into a smooth sauce.

Step 5: Add vegetables

  • Toss in sliced bell peppers and let them soften gently in the sauce.

Step 6: Simmer the prawns

  • Add the prawns and cook until they turn pink and tender—usually just a few minutes.

Step 7: Season and balance

  • Add fish sauce, lime juice, salt, and pepper to taste.

Step 8: Finish with coriander

 

  • Remove from heat and garnish with freshly chopped coriander before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-thai-prawn-curry/